Frederic Melton
Cheese enchiladas are a delicious, family-friendly meal that can be made in a variety of ways. They are simple to make and can be prepared in around half an hour. The oven should be preheated to 350°F (175°C) and the enchiladas should be baked for 25-30 minutes, or until the cheese is melted and bubbly. This article will explore the different ingredients and methods that can be used to make cheese enchiladas, as well as some serving suggestions.
Characteristics and Values Table for Cooking Cheese Enchiladas
| Characteristics | Values |
|---|---|
| Oven Temperature | 350°F (175°C) |
| Cooking Time | 25-30 minutes |
| Cheese | Mexican blend, Monterey Jack, Cheddar, Colby, Pepper Jack, Cottage Cheese, Greek Yogurt, Sour Cream |
| Tortillas | Corn, Flour, or Whole Wheat |
| Toppings/Sides | Sour Cream, Guacamole, Green Onion, Black Beans, Cilantro Lime Rice, Refried Beans, Mexican Rice, Salad |
| Sauce | Red Enchilada Sauce, made with tomato paste, chicken broth, and spices |
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What You'll Learn
Oven temperature
The oven temperature you should use to cook cheese enchiladas depends on whether your oven uses the Fahrenheit or Celsius temperature scale. If your oven uses the Fahrenheit scale, you should preheat it to 350°F. If your oven uses the Celsius scale, preheat it to 175°C.
Once your oven has reached the desired temperature, you can begin preparing your cheese enchiladas for baking. This involves filling your enchiladas with cheese and placing them in a baking dish. You can also add other ingredients to your enchiladas, such as corn tortillas, black beans, spinach, and various sauces.
After assembling your cheese enchiladas, you should bake them in the oven for around 20 to 25 minutes, or until the cheese is melted and bubbly. The exact baking time may vary slightly depending on your oven and the ingredients you have used.
Finally, once your cheese enchiladas are baked, you can remove them from the oven and let them cool slightly before serving. You can also add various toppings to your enchiladas, such as sour cream, cilantro, avocado, and jalapeños.
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Filling ingredients
Cheese enchiladas are a great option for a family-friendly, weeknight comfort meal. They are simple to make, requiring zero chopping, and can be made in 30 minutes. The tortillas can be made with corn, flour, or a blend of the two. Corn tortillas are more traditional and have a rich flavour, but they need to be heated before being filled to prevent cracking. Flour tortillas are not recommended for recipes that require frying the tortillas before filling them.
The filling for cheese enchiladas can be as simple as shredded cheese, or you can add other ingredients to ramp up the flavour. A blend of cheeses is recommended to get that restaurant-style cheese enchilada experience, with a mix of cheeses that both melt and stretch. Cheddar adds a sharp flavour, while Monterey Jack and Oaxaca melt beautifully. You can also add mild green chiles, a few spices, and some sour cream for extra creaminess. If you want to add more ingredients, you can include black beans, steamed spinach, pulled chicken, or sautéed mushrooms.
For a more indulgent option, you can add a small container of cottage cheese and some shredded cheese to the filling. You can also add some protein to your enchiladas by making chicken and cheese enchiladas, with cooked, shredded chicken and cheese, or bean and cheese enchiladas, with refried beans and cheese.
Once you have your filling, you can assemble your enchiladas by placing a scoop of your chosen filling in the centre of each tortilla, rolling them up, and placing them in a casserole or baking dish. You can then top them with more cheese and bake them in the oven until the cheese is melted and bubbly.
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Tortilla type
When making cheese enchiladas, you can use either corn or flour tortillas. Corn tortillas are traditional for enchiladas, and are typically preferred for their taste and smaller size. Flour tortillas are larger, and can be made from wheat or gluten-free flour.
If you are making your own corn tortillas, a 6-8" tortilla is the right size for enchiladas. If you are using store-bought tortillas, you will need 12 tortillas to make a batch of cheese enchiladas.
Before filling and rolling your tortillas, it is a good idea to warm them first. You can do this by warming them in the microwave, or in the oven. You can then dip them in your enchilada sauce before filling and rolling them.
If you are using corn tortillas, you will need to adjust your filling quantities accordingly, as corn tortillas are about half the size of flour tortillas.
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Sauce preparation
The sauce is an essential component of cheese enchiladas, providing flavour and moisture to the dish. Here is a detailed guide on preparing the sauce:
Ingredients:
Firstly, gather your ingredients. For a basic enchilada sauce, you will need vegetable oil, flour, tomato paste or sauce, and various seasonings. The seasonings can include onion powder, dried oregano, salt, garlic powder, cumin, and chili powder. You can also add chicken broth to thin out the sauce and adjust the consistency.
Cooking Process:
Start by heating some vegetable oil in a saucepan over medium heat. Once the oil is hot, add the flour and cook for about a minute, stirring constantly. This mixture is called a roux and will serve as a thickening agent for your sauce.
Next, add your seasonings and spices to the roux. Continue whisking and cooking for another 1-2 minutes until the spices become fragrant and lightly toasted. This step helps to release the flavours of the spices.
At this point, you can add the tomato paste or sauce. Whisk it into the mixture until you achieve a smooth and uniform consistency. If using tomato paste, you may need to slowly add water or chicken broth to achieve the desired sauce-like consistency.
Adjusting Consistency:
If you prefer a thinner sauce, slowly add more chicken broth or water and whisk until you reach the desired consistency. Adjust the heat to medium-high and bring the sauce to a simmer. Stir the sauce frequently to prevent it from burning or sticking to the bottom of the pan.
Final Touches:
Simmer the sauce for about 3-4 minutes or until it thickens to your liking. Keep in mind that the sauce will thicken slightly as it cools down, so don't overreduce it. Once the sauce reaches your desired consistency, remove it from the heat and let it cool slightly before using it.
You can prepare this enchilada sauce ahead of time and store it in an airtight container in the refrigerator for up to 5 days. It also freezes well, so you can make a larger batch and freeze portions for later use.
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Sides and toppings
Cheese enchiladas are a simple, family-friendly meal that can be made in about 30 minutes. They are a great vegetarian option, but meat can also be added.
Cheese enchiladas can be enjoyed as they are, but they are even better with toppings and sides. Here are some ideas for toppings:
- Sour cream
- Shredded lettuce
- Sliced green onions
- Chopped fresh cilantro
- Pickled jalapeños
- Diced red onions
- Sliced black olives
- Guacamole
- Avocado
- Shredded cabbage
- Cotija cheese
- Tomatoes
Some side dish options include:
- Quick Seasoned Black Beans
- Cucumber and Black Bean Salad
- Cowboy Caviar
- Cilantro Lime Rice
- Refried beans
- Mexican Rice
- Cilantro lime chicken
- Cumin lime slaw
Garnishes and sides can really make the dish shine.
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Frequently asked questions
Preheat your oven to 350°F (175°C).
Bake the enchiladas for 20-30 minutes, or until the cheese has melted and the sauce is bubbling.
First, warm your tortillas in the microwave or oven. Then, fill each tortilla with cheese and roll them up. Place the enchiladas in a greased baking dish, cover with enchilada sauce, and sprinkle with cheese.
